Makgeolli (Korean rice wine) Ingredient - Glutinous rice - Nuruk - Water During fermentation - the starch in glutinous rice is broken down into monosaccharides by enzymes in nuruk, and those sugars are then converted into alcohol by the yeast in nuruk. - After about 10 days, you get makgeolli with an alcohol content of around 16%

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Pokémon GO - Gigantamax Snorlax Max Battle Day

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